Name: Vegetarian Chile in Nogada
Prep time: 75 min
Cook time: 35 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 Poblano chiles; 3 tablespoons vegetable oil; 3 tablespoons garlic, finely chopped, for filling; 1/4 cups onion, finely chopped, for the filling; 1/4 cups plantain, cubed, for the filling; 4 cups button mushrooms, sliced, for the filling; 1/4 cups peach, cubed, for the filling; 1/4 cups apple, cubed, for filling; 1 pear, cubed, for filling; 1/4 cups raisins, for the filling; 1/4 cups almonds, for the filling; 3 tablespoons pine nuts, for the filling; 1/4 cups pecans, finely chopped for the filling; 1/4 cups acitrón, for filling; 1 pinch clove, for the filling; 1 pinch cinnamon powder, for the filling; bay, for the filling; 1 sprig thyme, for the filling; 1 tablespoon oregano, for the filling; 1 pinch salt; 2 cups walnuts, soaked in milk, for nogada; 1/4 cups goat cheese, for nogada; 1/2 cups cow's milk, for nogada; 3 tablespoons sugar, for nogada; 1/2 cups pomegranate, for decoration; parsley, for decoration

Preparation

40 mins

35 mins

Low

Heat a griddle over high heat and roast the chiles. Place them in a plastic bag and let rest for about 15 minutes. Clean the chiles by removing the skin, veins, and seeds. Set aside. For the filling, heat a pan over medium heat with the oil, add the plantain and cook for a few minutes. Add the mushrooms and cook until softened. Add the fruits one by one, the nuts, and season with the spices. Cook for 10 more minutes. Set aside,

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Vegetarian Chile in Nogada

Ingredients

Preparation

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